As Executive Chef, you are the most senior leader of the Culinary department, responsible for the day to day operations and strategic direction of our luxury resort’s culinary offerings. Reporting to the Director of Food and Beverage, you will lead a talented team of food & beverage professionals in a luxury resort environment while fostering a culture of excellence. What you will be doing:Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:              Consistently offer professional, friendly and proactive guest service while supporting fellow ColleaguesManage all Kitchens in the absence of the Executive ChefCreate all food menus with the Chef De Cuisines with guidance of the Executive ChefComplete daily market lists to ensure quality food ordering while maintaining budgeted costsBe aware of all financial goals; ensure recipes are accurately costed and food cost is reviewed regularlyMeet with Storekeepers to ensure quality & par levels are maintainedInteract closely with the Catering department to assist in function menu co-ordination and meet with clients as requiredConduct daily shift briefings with all Chef de CuisineEnsure all kitchen Colleagues are aware of standards and expectationsLiaise daily with Outlet Managers and Chef de Cuisines to keep open lines of communication regarding guest feedbackBalance operational, administrative and Colleague needsEnsure proper staffing and scheduling in accordance with productivity, budgeted guidelines and Watson standardsEnsure the cleanliness and maintenance of all work areas, utensils, and equipment through proper training, Health & Safety procedures and Planet 21 initiativesTo follow all safety and sanitation policies when handling food and beverage, achieve all ECOSure StandardsSupport the Chef de Cuisines in completing all Talent and Culture policies, procedures and standardsFollow kitchen policies, procedures and service standardsOther duties as assigned
